Name: Grandma's Karoo lamb pie
Cook time: 165 min
Total time: 165 min
Yield: serving
Cuisine: Bake
Ingredients: 750.00 ml flour bread; 5.00 ml salt; 250.00 g butter unsalted; 250.00 ml sour cream; 2.00 kg lamb shanks; 500.00 ml stock vegetable or chicken; 1.00 onion whole, spiked with 10 cloves; 1.00 bay leaves; 5.00 black peppercorns; 4.00 potatoes peeled, diced; 5.00 ml coriander ground; 2.00 garlic cloves, crushed; 2.00 ml chilli powder or cayenne pepper; 10.00 ml mustard powder; 10.00 ml sugar; 65.00 ml vinegar; 10.00 ml salt; 2.00 ml freshly ground black pepper; cornflour for thickening; 1.00 onion whole, spiked with 10 cloves

Recipe Disclaimer

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Ingredients (20)

SOUR CREAM PASTRY

750.00 ml	flour — bread
5.00 ml	salt
250.00 g	butter — unsalted
250.00 ml	sour cream

FILLING

2.00 kg	lamb — shanks
500.00 ml	stock — vegetable or chicken
1.00	onion — whole, spiked with 10 cloves
1.00	bay leaves
5.00	black peppercorns
4.00	potatoes — peeled, diced

SEASONINGS

5.00 ml	coriander — ground
2.00	garlic — cloves, crushed
2.00 ml	chilli powder — or cayenne pepper
10.00 ml	mustard — powder
10.00 ml	sugar
65.00 ml	vinegar
10.00 ml	salt
2.00 ml	freshly ground black pepper
	cornflour — for thickening
1.00	onion — whole, spiked with 10 cloves

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Method:

Sift the flour and salt together three times and cut or rub in the butter until it resembles tiny peas in the flour.
Add all the sour cream at once to the flour and cut in with a knife until well blended, Gently knead the dough with one hand so it forms a ball. (Do not add extra water, simply continue kneading until the dough becomes manageable.) Leave the dough to rest for 30 minutes or even overnight.
Roll out on a floured surface and fold into thirds. With the open sides of the dough parcel facing you, roll out once more and fold into thirds. Repeat once. Leave the dough to rest for 30 minutes. Repeat the rolling and folding process twice more. The dough is now ready to use, but may also be chilled for three days or frozen for up to three months.
FILLING
Preheat the oven to 190 ºC and spray a large ovenproof pie dish with non-stick spray or butter lightly.
In a large pot, slowly simmer the meat, stock, onion, bay leaf and peppercorns for about 2 hours (the meat should just start falling off the bones).
Add the potatoes during the last 20 minutes cooking time and simmer slowly until tender. Leave the meat and potatoes to cool in the stock before removing with a slotted spoon. Discard the onion, bay leaf and peppercorns. Shred the meat and remove the bones, fat and sinew.
Add all the seasonings except the cornflour and onion to the remaining stock and bring to the boil. Thicken with a little cornflour if too watery. Add the shredded meat and potatoes and mix.
Spoon the meat into the prepared dish and place the onion in the centre to prevent the dough from collapsing. Leave to cool completely.
Roll out the pastry and cover the meat. Decorate the crust with strips of pastry, brush with egg and bake for about 45 minutes until golden brown.
Serve hot with vegetables.
Makes 1 large pie.